Lavender Ice Cream: Homemade

Wow!

This was an amazing treat to make. It came out more soft serve style (perhaps since I do not have an ice cream maker) but was a tasty treat nonetheless and 100% vegan.






1 cup of non dairy milk (I used almond milk, but you can use coconut, rice, or soy milk)
2 tablespoons of culinary/ edible lavender
2 bananas (chopped and frozen)

Blender or food processor
Strainer
Mixing Bowl
Container for Freezer storage

Put non-dairy milk and culinary lavender flowers into a pot and allow it to simmer on low heat until it approaches a boil.

 Once the liquid contents in the pot approaches a boil take it off the fire and allow the contents to steep for at least 25 minutes.

Once the contents have cooled,  pour the liquid contents through a strainer and into a large mixing bowl or container. Compost the used lavender flowers.

Pour the liquid contents into a container and freeze the contents for at least 8 hours.

Take the frozen contents and add it to a blender or food processor until it reaches a soft serve consistency. Once soft, add in frozen bananas and blend.

If you would like for your ice cream to have more of a creamy texture then store it in the freezer for 20 minutes until it hardens.

Voila !